Cool Recipes to Help Your Family Chill Out This Summer
During the winter months we promise ourselves never to complain about the heat of the summer months. Now that summer is here it might be time to eat our words. Or eat these delicious cold food recipes to beat the heat.
Let’s start with a classic and add a twist. Nothing is more satisfying than a cool glass of lemonade on a hot summer day. But this isn’t your grandma’s lemonade. By adding some raspberries to your lemonade you can create a new take on an old favorite for the whole family. Thirst quenching and delicious this raspberry lemonade will become a new favorite.
Yields: 8 Glasses
- 1/2 cup Sweet’N Low (12 packets)
- 1 cup water
- 1 ¼ cups fresh lemon juice (about 6 lemons)
- 2 cups raspberries, pureed
- 3 1/2 cups cold water
- Ice cubes
- Pour Sweet’N Low and water into a small sauce pan, and bring to a simmer. Once sugar dissolves completely, remove from heat and let cool to room temperature.
- Put raspberries in a food processor until smooth.
- Pour the raspberries into the sugar water and stir. Add in the lemon juice.
- Combine raspberry mixture and cold water in a large pitcher. Stir well and be sure to add lots of ice to cool the drink.
Found at deliciouslysprinkled.com
Popsicles are a great way to cool down during the warm summer months. It wouldn’t be summer without small kids with sticky popsicle fingers. These firecracker popsicles are not only a healthy snack but are perfect for any 4th of July party. Made with strawberries, blueberries and yogurt these popsicles are an easy make.
Yield: 10 Popsicles
- 1/2 pound strawberries, hulled and quartered (1 1/2 cups)
- 1/4 cup sugar
- 1/2 pound blueberries (1 1/2 cups)
- 1 1/4 cups low-fat plain yogurt
- In a food processor, put hulled and quartered strawberries with 1 tablespoon sugar. Transfer to another bowl.
- Next puree the blueberries with 1 tablespoon of sugar.
- In another bowl, whisk together yogurt and an additional 2 tablespoons of sugar.
- Combine the three mixtures, alternating, into ten three-ounce ice-pop molds, making 3 to 5 layers in each mold.
- With a skewer or thin-bladed knife, swirl the mixtures together in an up-and-down motion until the desired look is achieved. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).
Found at Marthastewart.com
A simple recipe but still delicious, pasta salad makes a great main or side dish. It is also easy to customize to your or your guest’s taste buds. So grab a fork and cool down with this tasty Italian dish.
- 1 lb. of rotelle pasta cooked
- 1 tbsp. of extra virgin olive oil
- 1 cup of Italian dressing
- 1/2 cup of olives, chopped into 3rds
- 1/2 cup of cherry or grape tomatoes, chopped into 4ths
- 1 Large cucumber, chopped into 4ths
- 3 mozzarella cheese sticks reduced fat, chopped into small pieces
- Boil the pasta in advance and put it in the fridge so it is chilled.
- Add a tbsp. of olive oil and stir in the pasta.
- Add the 1 cup of Italian dressing and stir again.
- Chop up the vegetables and cheese into bite size pieces.
- Add the chopped vegetables and cheese to the pasta and stir.
- Add 3 tbsp. of Italian dressing to the mix and stir again.
- Refrigerate overnight until ready to eat.
Found at Frugalandfunmom.com
A sweeter alternative to the traditional pizza, fruit pizza, is great on those days where you just want something a little lighter to snack on. This recipe does come in two parts; the crust and then the actual toppings. Be sure to check both ingredient lists for supplies before starting this mouthwatering adventure.
Homemade Fruit Pizza Crust
- 1 1/3 (190g) cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (173g) granulated sugar
- 1/2 cup (4 oz) unsalted butter, softened but still cool
- 1 large egg
- 1 tsp vanilla extract
- Start by preheating the oven to 350 degrees.
- In a mixing bowl whisk together flour, baking powder, baking soda and salt for about 20 seconds.
- In a bowl, mix together sugar and butter until creamy.
- Mix in egg and vanilla then slowly blend in dry ingredients.
- Find a rimmed12-inch pizza pan and butter, line with a round of parchment and butter the parchment (or line pan with foil and spray with cooking spray).
- Spray hands with non-stick cooking spray to prevent sticking then spread cookie dough into an even layer in bottom of prepared pizza pan.
- Bake 12 – 14 minutes until edges are a golden color. Allow time to cool completely on a wire rack.
Homemade Fruit Pizza Toppings
- 1 (16.5 oz) pkg refrigerated sugar cookie dough
- 1 (8 oz) pkg cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 4 cups assorted fresh fruit (such as kiwi and strawberry slices, red raspberries, blueberries, diced pineapple, or canned mandarin oranges)
- 1/4 cup apricot preserves, pressed through a sieve to remove lumps
- 1 tbsp. water
- Heat oven to 375 degrees.
- Butter a rimmed 12-inch pizza pan, line with a round of parchment paper and butter parchment paper (or alternately line with foil and spray foil with non-stick cooking spray).
- Crumble the cookie dough over prepared pizza pan and spread to completely cover bottom of pan in an even layer.
- Bake 13 – 14 minutes.
- Remove from oven and cool completely on a wire rack.
- In a mixing bowl using an electric mixer, whip cream cheese with sugar and vanilla until a light and fluffy texture is achieved.
- Spread evenly over cooled crust. Top with fruit.
- In a small bowl whisk together preserves and water. Brush mixture over fruit. Refrigerate 2 hours then cut into slices.
Found at Cookingclassy.com
S’mores Krispie Treats
Nothing says summertime quite like a s’more. Delicious marshmallow smothered between graham crackers and chocolatey goodness just tastes so right. But, what if you get a craving before nightfall? If starting a bonfire before the sun goes down is just a little too warm for your taste, try this recipe for S’mores Krispie treats to curb your craving.
Yield: 24 servings
- 3 tbsp unsalted butter
- Pinch of salt
- 5 cups mini marshmallows, divided
- 6 – 7 cups Graham cereal pieces
- 3 – 1.55 oz. Hershey’s® Milk chocolate bars, broken into pieces
- Use cooking spray on a 9″ x 13″ pan. In a large stock pot, melt the butter and salt over medium heat.
- Once the butter melted, add 4 cups of the mini marshmallows and stir until they are completely melted.
- Take the butter and marshmallow mixture off heat and add in the cereal and stir.
- Add in the extra cup of mini marshmallows and stir into the mix to combine.
- Working quickly, pour half the combination into the prepared pan and press down. Top with half of the broken Hershey’s pieces.
- Pour the rest of the mixture onto the chocolate and press down.
- Top with the rest of the chocolate.
- Allow pan to sit at room temperature for several hours to set up or place in refrigerator for about an hour to cool.
- Remove from pan and cut into bars for easy serving.
Found at Reneeskitchenadventures.com
Strawberry Icebox Cake
No baking required! That’s what we like to hear on sizzling summer days when the idea of starting the oven just sounds too hot. This decadent treat does take about 4 hours to become fully chilled and for the graham crackers to moisten. It may seem like a long time, but we promise it’s worth the wait.
- 2 pounds fresh strawberries, washed
- 3 1/4 cups whipping cream, divided
- 1/3 cup confectioners’ sugar
- 1 teaspoon vanilla
- 1/2 teaspoon rosewater (optional)
- 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
- 2 ounces dark chocolate, finely chopped
- Take out a few particularly delicious looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices to make the filling.
- With a mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners’ sugar, vanilla, and rosewater (if desired) and whip to combine.
- Spread a spoonful of whipped cream on the bottom of a 9 x 13-inch baking pan, or a similarly-sized pan. Lay down six graham crackers. Cover the top of the graham crackers with more whipped cream, and then a layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the remainder of the whipped cream over the top and swirl it lightly with a spoon.
- To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges of the cream, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle for an artistic look.
- Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries for the desired look.
Found at firstyum.com
Summer does bring the heat. Instead of eating your words, indulge in these refreshing summer treats that taste best when it’s hot. Summer is a time to sit, back, relax, and enjoy. So why not make every bite worth it.